Blueberry Banana Cake

Ingredients

Blueberry Banana Cake:

2 cups cake flour sifted

2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter room temperature

1 cup granulated sugar

2 large eggs room temperature

1 tsp vanilla

3/4 cup overripe bananas mashed, approx. 2 medium

1/2 cup buttermilk room temperature

1 cup blueberries fresh or frozen, tossed in 2 tsp cake flour

Cream Cheese Frosting:

1 cup unsalted butter room temperature

1 cup cream cheese 8oz, full fat, chilled, cubed

4 cups powdered sugar sifted

1 tsp vanilla

cornstarch or meringue powder

Instructions

Blueberry Banana Cake:

Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment.

In a medium bowl, whisk cake flour, baking powder, and salt. Set aside.

Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).

Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas and mix until well combined.

Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.

Gently fold in blueberries, being careful not to break them.

Spread batter evenly into prepared pans and bake for 30mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Cream Cheese Frosting:

Using a stand mixer or hand mixer beat butter until pale and creamy.

Reduce speed to low. Add powdered sugar 1 cup at a time and mix on low until well blended. Increase speed to medium and beat for 3 minutes. Add vanilla and continue to beat on medium for 1 minute.

Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat well until blended and ensure no lumps of cream cheese remain.

If needed, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn't but this is an option).

Run mixer on low for a couple of minutes to remove any air bubbles.

Assembly:

Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.

Use the remaining frosting to frost the cake, and do a rustic swirl on the sides and top with an offset spatula if desired.

Top with fresh blueberries and thyme sprigs if desired.